This risotto-style dish with broccoli florets, cheese and chopped bacon is made with toasty, nutty quinoa — delicious!
What You Need
Original recipe yields 4 servings
2 tsp. olive oil
1 small sweet onion, chopped
1 cup quinoa, uncooked
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups chopped broccoli florets
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
2 slices OSCAR MAYER Turkey Bacon, cooked, chopped
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Let's Make It
Heat oil in large saucepan on medium heat. Add onions; cook and stir 4 min. or until crisp-tender. Add quinoa; cook and stir 1 min.
Add broth; stir. Bring to boil; cover. Simmer on medium-low heat 18 min. or until quinoa is tender. Stir in broccoli; simmer, covered, 2 to 3 min. or until broth is absorbed and broccoli is crisp-tender.
Top with cheese and bacon.
Cool any leftovers. Refrigerate up to 4 days. Reheat before serving.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, about 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.